I think this is an obvious side effect of industrialization. We got really good at factory farming chickens/cows/pigs/etc. and catching/processing certain fish, like tuna, sardines, salmon, etc. so that's the cheapest meat to get to market and the cheapest to buy, so that's what we eat. There's room for regional variations, like more seafood is around the Mediterranean sea compared to the Midwest US.
Then, most cookbooks call for these in recipes, so it becomes more in demand. This causes something of a cycle.
There are foods I would eat more if it was more available, like salt cod was very common in an area I used to live (with a lot of Portuguese ex-pats), but where I live now, it's only common around Christmas (because demand from the Italian Americans I live near now rise around this time). My buddy hunted an elk a while back so I was flush with elk meat for a while and if it was available and economical, I'd buy elk steaks from time to time, just to change things up.
Then, most cookbooks call for these in recipes, so it becomes more in demand. This causes something of a cycle.
There are foods I would eat more if it was more available, like salt cod was very common in an area I used to live (with a lot of Portuguese ex-pats), but where I live now, it's only common around Christmas (because demand from the Italian Americans I live near now rise around this time). My buddy hunted an elk a while back so I was flush with elk meat for a while and if it was available and economical, I'd buy elk steaks from time to time, just to change things up.